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• Preheat oven at 375 degrees. Press foil into a 9×9 pan. Apply nonstick spray.
• Weigh out the 300 grams of raspberries. Use kitchen shears or a knife to gently shatter the berries into smaller pieces. Place back in freezer as the recipe is assembled.
• In a mixing bowl, beat together the butter and sugar until they are fluffy. Add the eggs one at a time, followed by both the extracts.
• In a separate bowl, stir together the flour, corn starch, baking powder, kosher salt, and baking soda. In another bowl, combine the milk and the yogurt.
• Take turns adding the dry ingredients and the milk mix in the big mixing bowl with the butter. Scrape the bottom of the bowl to make certain everything is combined. Gently fold in the frozen raspberries.
• Spread the batter in the prepared pan and even out. Sprinkle the turbinado sugar over the top, followed by the sliced almonds. Gently press in.
• Bake for 15 minutes, then reduce the oven temperature to 350. Continue baking for an additional 45 to 55 minutes. (Note that the bake time is longer because of the moisture in the frozen berries. If you’re using fresh instead, the bake time will likely be reduced, so monitor closely.) The middle should pass the toothpick test.
• Let cool in pan for 10 minutes. Use the foil to lift the cake onto a rack to fully cool.
• Store in an airtight container or bag in the fridge or at room temperature for up to 3 days. This is also a great cake to freeze in slices.

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• Use the food processor to finely chop the hazelnuts. Transfer them to a bowl with the mini chocolate chips.
• In another bowl, stir together the flour, cocoa, baking soda, and salt. Set aside.
• In a mixing bowl, beat together the butter and white and brown sugars until they are light and fluffy. Add the egg and vanilla. Gradually mix in the dry ingredients, scraping the bottom of the bowl a few times. Fold in the hazelnuts and chocolate.
• Divide the dough between two long sheets of plastic wrap. Form the dough into logs, then encase in plastic, rolling to smooth out. Each should be about 1 inch high and 9 inches long.
• Wrap airtight and chill for at least an hour, or freeze for upwards of a month; thaw later in fridge.
• When it is baking time, preheat the oven at 350. Lay parchment paper on baking pan. Place turbinado sugar in a saucer.
• Use a knife or bench knife to slice logs about 1/4-inch thick. Press the top of each cookie into the turbinado sugar, then set spaced out on parchment.
• Bake for about 14 minutes. Let set for 5 minutes, then move to a cooling rack. Store in a sealed container at room temperature.

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• Add ingredients to the bread machine bucket in the order specified by the manufacturer; it is usually wet ingredients first. Set machine on Dough mode and begin. Monitor the dough as it begins mixing, adding a touch more milk if it is lumpy or flour if it is too loose. Dough should come together smoothly.
• After the cycle ends, apply nonstick spray to the loaf pan.
• Dump the dough onto a lightly floured surface. Shape, folding and tucking the dough to tighten what will become the top. Place dough in pan. Set in a warm place to rise, such as on a counter, a cabinet, or in an oven on proofing mode.
• After about 45 minutes to an hour, the dough should rise about 2 inches over the rim of the pan. If it is in the warm oven, remove from there. Preheat oven at 350 degrees.
• Bake bread about 20 minutes. Cover with shaped foil to prevent overbrowning. Continue to bake for about another 20 minutes. Bread should sound hollow when tapped, and if tested with a digital thermometer, over 190 degrees inside.
• Immediately tip loaf from pan, carefully setting upright on a cooling rack. Brush on the softened butter.
• Let cool for at least an hour before slicing. Bread will keep in a sealed bag at room temperature for up to 3 days, and can also be frozen for several months either whole or in slices.

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• Add ingredients to the bread machine bucket in the order specified by the manufacturer; it is usually wet ingredients first. Set machine on Dough mode and begin. Monitor the dough as it begins mixing, adding a touch more milk if it is lumpy or flour if it is too loose. Dough should come together smoothly.
• After the cycle ends, prepare a sheet pan with parchment paper. Use a kitchen scale to divide the dough by 8.
• Shape each piece, folding and tucking the dough while elongating it, creating a tightened top. Place each bun slightly spaced out on pan; baker’s choice as to if they touch or not after rising. After all of the buns are shaped, place in a warm place to rise, such as on a counter, a cabinet, or in an oven on proofing mode.
• After about 45 minutes to 1 1/2 hours, the buns should look rounded and puffy. If pan is in the oven, remove from there. Preheat oven at 350 degrees.
• Bake bread about 21 to 25 minutes, until they are lightly browned. Bread should sound hollow when tapped, and if tested with a digital thermometer, over 190 degrees inside.
• Cool on pan or rack for at least an hour before eating. Slice bun from the side or top to insert the bratwurst and other toppings.
• Buns will keep in a sealed bag at room temperature for up to 3 days, and can also be frozen for several months.

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• In a microwave-safe bowl, carefully zap the chocolate chips long enough to make them soft and smooth when stirred. Set aside to cool.
• In a large mixing bowl, beat together the sugar, butter, egg, and vanilla until creamy. Gradually mix in the flour, baking powder, and salt, until just combined.
• Weigh the dough and divide in half.
• To one half, add the melted chocolate, beating until the color is consistent. In another bowl, mix together the cookie butter and dough until the color is again consistent. Shape each piece into a disc, wrap them separately in plastic wrap, then chill for at least an hour.
• Roll out the chocolate dough between two sheets of waxed paper to form a 12×7-inch rectangle. Repeat with the cookie butter dough. Peel away the waxed paper, setting one dough atop the other. Gently press together. Roll up, like a jelly roll, starting with the long 12-inch side. Again wrap the dough in plastic to chill for at least 2 hours, or add extra wrap and freeze up to a few weeks.
• When it is time to bake, preheat the oven at 375 degrees. Line a sheet with parchment paper. Use a sharp knife or piece of unwaxed dental floss to cut 1/4-inch slices of dough. Set spaced out on parchment.
• Bake 8 to 9 minutes. Cool for a few minutes before transferring to a cooling rack. Store cookies in a sealed container at room temperature.

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• Preheat oven at 350 degrees. Line baking sheet with parchment paper.
• In a large bowl, beat together butter, brown sugar, and sugar until light and fluffy. Add eggs one at a time followed by the vanilla and sourdough discard.
• In another bowl, stir together rolled oats, flour, baking soda, baking powder, cinnamon, and salt. Gradually mix the dry ingredients into the wet, scraping the bottom of the bowl a few times to make sure everything is incorporated. Fold in the cranberries and walnuts to distribute.
• Use a cookie scoop or spoon to dole out the dough, spaced out, on the parchment paper. Bake for 10 to 12 minutes; the cookies should be golden at the edges and no longer glossy on top.
• Transfer cookies to a rack to fully cool. Store in a sealed container at room temperature. Cookies keep for at least 3 days.

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